Herbed Fillet of Beef with Tomato Madeira Confit

You'll find this tenderloin a wonderful change of pacesince it's
not seared before cooking, the tenderness extends all the way through the crust (and it's less work for the cook). A woodsy suggestion of rosemary on the meat's surface is underlined by the lusciously savory, almost jammy tomato confit.

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Recent Review

loved this again...it is so easy. I love the rub, will use that for maybe lamb.I did a 5.7 lb roast for 10 people. We still have one more meal out of it for two. It was done exactly in one hour to perfection. I did do the tomato confit 1.5 times and had too much left over but it is a great as a pasta sauce. numm!! My roast was perfectly crispy and beautiful when done. I used the roast setting in the oven.